Wednesday, April 28, 2010

Fruit Crumble Cake

There is one blog which I admire a lot since I start blogging is Technicolor Kitchen . The owner of the blog Patricia Scarpin from Brazil is such a talented chef and photographer. She makes everything look so delicious and beautiful. You just wanted to try out everything she posted at her blog. When I saw her Fruit Crumble Cake I knew I just have to make it right away. It turns out beautifully. The cake has a very nice fruity taste and I just love the crunchy crumble topping. I did some minor changes to the recipe and instead of 8” x 12” square pan, I used 8” x 8” pan, that is why the cake turn out a bit taller than hers and for the fruits I just used whatever fruits that I have in my fridge.

1. Preheat the oven to 180°C/350°F. Butter an 8” x 12” (I used 8” x 8” so the cake turns out much thicker than her) baking pan and line with baking paper – butter the paper as well.2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture, add the milk and beat in low speed until combined. Spoon the mixture onto prepared pan, arrange the fruit over the top and sprinkle with the extra sugar.3. To make the crumble topping, place the flour, sugar and butter in a bowl and rub with your fingertips until fine crumbs form. Scatter over the fruit.4. Bake for 50 minutes or until cooked when tested with a skewer.

Hi there, thank you very much for visiting my blog earlier and nice to meet you. Well, I'm feeling much much more better now after looking at this cake. Alamak... salivating already! Slow motion putting on my napkin with 9 fingers! hehe....Have a great day!Regards, Kristy

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
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